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Categories:
olive oil zucchini yellow summer mushrooms brown green bell peppers sweet red bell peppers eggplant with skin onions garlic tomatoes basil oregano Italian seasoning Italian parsley black pepper red wine Ricotta cheese Parmesan eggs lasagna noodles marinara sauce homemade Mozzarella cheese BECHAMEL
Viewed: 19 - Published at: 6 years agoIngredients
- 2 tablespoons olive oil good quality
- 1 cup zucchini diced
- 1/2 cup yellow summer squash sliced
- 1 cup mushrooms brown, sliced
- 1 cup green bell peppers diced
- 1 cup sweet red bell peppers diced
- 1 cup eggplant with skin, diced
- 1 cup onions diced
- 4 x garlic cloves minced fine
- 1 can tomatoes drained very well
- 2 tablespoons basil chopped fresh
- 1/4 teaspoon oregano crushed with fingers
- 1/4 teaspoon italian seasoning
- 4 tablespoons italian parsley minced
- 1/4 teaspoon black pepper
- 1/4 cup red wine good quality
- 1 1/2 cups ricotta cheese part skim
- 3/4 ounce parmesan, parmigiano-reggiano cheese, grated grated
- 1 each eggs
- 12 x lasagna noodles cooked drained
- 3 cups marinara sauce homemade
- 1/2 cup mozzarella cheese diced
- 1 x bechamel (white) sauce
Method
- Preheat oven to 350F (180C).
- To prepare ratatouille, in 5 quart dutch oven, heat oil.
- Add onions and garlic.
- Stir for a minute or two, add zucchini, yellow squash, mushrooms, eggplant and cook for 5 to 6 minutes.
- Keep stirring to prevent sticking.
- Stir in drained tomatoes, and seasonings.
- Add wine.
- Bring to boil.
- Reduce heat to low, cover and simmer about 10 minutes.
- Spray an 12 x 8" lasagne size pan with nonstick cooking spray.
- Prepare filling: In medium bowl, combine ricotta cheese, parmesan cheese and egg.
- Blend well.
- Put a thin layer of marinara sauce in bottom of pan.
- Put 6 lasagne noodles on top of sauce.
- Layer with half the cheese mixture, half the ratatouille and the remaining cheese mixture.
- Cover with remaining 6 noodles.
- Add a very thin layer of marinara sauce.
- Sprinkle with mozzarella.
- Pour prepared Bechamel sauce over top.
- Cover with foil and bake 45 minutes or until bubbly.
- Remove foil and let brown about 4 to 5 minutes.
- Serve with grated Parmesan cheese.
